Caribbean Jerk Tenderloin With Pineapple Glaze

Ingredients

• 1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice, divided
• 2 cups fresh pineapple juice, divided
• 1 to 1 1/2 pounds Swift Natural Fresh Pork Tenderloin

Preparation

1. In large resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade, 1 cup pineapple juice and pork tenderloin; seal bag. Marinate in refrigerator 3 hours or overnight.
2. Remove tenderloin from bag; discard used marinade mixture.
3. Place in shallow baking dish. Roast in preheated 400°F oven until internal temperature reaches 160°F, about 30 to 35 minutes.
4. Meanwhile, in small saucepan, combine remaining 1/4 cup marinade and 1 cup juice. Bring to a boil, reduce heat to medium and simmer 25 to 30 minutes, stirring occasionally, to reduce and thicken glaze. Spoon glaze over tender-loin before serving.

culinary.net

Caribbean Sweet Potato Bake

Ingredients

3 cups cooked, mashed sweet potatoes (2 pounds)
2 eggs, slightly beaten
1/2 cup packed brown sugar
1/4 cup melted margarine
2 tablespoons dark rum, optional
Grated peel and juice from 1 lime
1/2 teaspoon ground nutmeg
2 Dole Bananas, peeled, diced

Preparation

Combine mashed sweet potatoes with eggs, brown sugar, margarine, rum, lime peel, juice and nutmeg in large bowl; beat until well blended. Fold in diced bananas.
Spoon into shallow 5-cup or 8-inch baking dish, sprayed with nonstick cooking spray. Bake at 375°F, for 40 minutes. Garnish with banana slices and parsley, if desired.

culinary.net

BBQ Chicken Salad with Creamy Avocado Dressing

Ingredients

4 small chicken breasts
salt and pepper to taste
1/2 cup BBQ sauce
6 cups lettuce, sliced or torn
1 cup cherry tomatoes, sliced in half
1 cup corn
1 cup black beans, drained and rinsed
4 strips bacon, cut into 1 inch slices and cooked (optional)
1/4 cup cilantro, torn
1/4 cup avocado dressing

Directions

Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side basting the chicken in the BBQ sauce as you go.
Let the chicken cool a bit and slice.
Assemble salad and enjoy!

http://www.closetcooking.com

Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs

Ingredients:

1 can garbanzo beans (chickpeas) rinsed and drained well

1 1/2 cups diced cucumbers with skin on

1 1/2 cups diced tomatoes (drained in colander if the tomatoes are extra juicy)

2 T balsamic vinegar (I like Fini Balsamic Vinegar)

3 T good quality extra virgin olive oil

1/2 cup chopped fresh oregano (or use basil or parsley)

salt and fresh ground black pepper to taste

1/2 cup crumbled Feta (or goat cheese)

Instructions:

1. Put garbanzo beans in colander and rinse very well until no more foam appears. Remove any chickpea skins that come off when you're rinsing the beans. Let beans drain at least 15 minutes. (I sometimes pat them dry with a paper towel if I'm in a hurry and they seem quite wet.) Mix olive oil and balsamic vinegar with a whisk. Place beans in small ziploc bag, pour dressing over and marinate beans in refrigerator 4-6 hours or longer.
2. When you're ready to prepare the salad, remove beans from refrigerator and drain them in a colander, reserving the dressing. Taste dressing for seasoning, and if you don't have at least 3 T dressing, add a bit more balsamic vinegar and olive oil.
3. Dice tomatoes and if they're extra juicy, put in colander to drain while you prepare other ingredients. Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide. (If cucumbers seem wet, pat dry with paper towel.) Wash oregano, spin dry or dry with paper towel, and coarsely chop using a chef's knife.
4. Combine tomatoes, cucumbers, garbanzo beans and oregano and toss with reserved salad dressing. Season salad with salt and fresh ground black pepper to taste. Divide salad among individual serving plates, and top with crumbled Feta or Goat cheese just before serving.

more: http://www.kalynskitchen.com/2006/06/weekend-herb-blogging-35-oregano.html

Baked Eggs in Avocado with Bacon, on Toast

Ingredients:

1 medium or large avocado

2 small eggs

2 sliced of bacon, cooked then crumbled

2 slices of toast

sea salt, to taste

fresh cracked black pepper, to taste

hot sauce, optional

fresh chopped tomatoes, optional

Directions:

1. Preheat oven to 425 degrees.
2. Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.
3. Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.
4. In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn't tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out. Look at the photo above to see how I did it.
5. You can crack the egg directly in the avocado, but it might overflow and make a mess. So this technique will be useful: With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole till it's full. Repeat for both avocado halves.
6. Add salt and fresh cracked black pepper on top of the eggs, to taste.
7. Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it's cooked to your desired consistency.
8. Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add addition salt and pepper to taste, chopped tomatoes, hot sauce, if needed. Enjoy!

more: http://whiteonricecouple.com/recipes/baked-eggs-avocado/

BLACK BEANS AND PLANTAINS WITH RICE

INGREDIENTS

• 2 Tbsp. extra virgin olive oil, divided
• 1 small-medium onion, diced
• 2 cloves garlic, minced
• 1 tsp. chili powder
• 1/2 tsp. coriander
• 1/2 tsp. cumin
• Scant 1/4 tsp. cinnamon
• Dash smoked paprika
• 1 (15 oz.) can black beans, undrained*
• Dab of butter
• 1 plantain, peeled, sliced in half and chopped
• Juice of 3/4 - 1 lime (depending on size of your lime)
• Salt and pepper, to taste
• 1 cup of brown rice + 2 cups of water
• Hot sauce, optional
• Fresh cilantro, handful, optional

INSTRUCTIONS

1. Place brown rice and water in pot. Cover, and bring to a boil. Reduce heat to a simmer, and cook 35-40 minutes, or until rice is fluffy and tender.
2. Meanwhile, in a large saute pan, bring 1 Tbsp. olive oil over medium-high heat. Add onion and saute for two minutes. Add garlic, and season with salt and pepper. Continue to saute, stirring frequently, until onions are translucent and caramelized. Add spices.
3. Pour in entire 15 oz. can of black beans. Bring to a low simmer, and reduce heat to low. Adjust salt, to taste, and let simmer while preparing plantains, 7-10 minutes, stirring occasionally. Beans should be slightly saucy at the end, so keep the heat low and add a splash or two of water, if needed.
4. To prepare the plantains, heat a nonstick skillet over medium heat. Add dab of butter to coat pan. Once melted, add plantains and season with salt. Saute 4-5 minutes, flipping occasionally, until edges are brown. Squeeze lime over top and remove from heat.
5. Remove beans from heat and stir in plantains. Divide rice among bowls and drizzle with remaining Tbsp. of olive oil. Serve beans over top, and finish with cilantro and/or hot sauce, if desired.

more: http://foodfitnessfreshair.com/2013/05/24/black-beans-and-plantains-with-rice/

Caribbean Jerk marinated poussin

Ingredients:

• 1 small poussin/ chicken- 500 gms
• Schwartz Jerk spice blend- 1 1/2 tbsp
• Soy sauce- 1 tbsp
• Vinegar- 1/2 tsp (optional)
• Vegetable oil- 1 1/2 tbsp
• Onion- 1 small, roughly chopped
• Garlic- 5 pods
• Lemon- 1 half

Method:

1. Mix together the spice blend, soy sauce, vinegar and vegetable oil in a bowl.
2. Check for salt and add if necessary.
3. Place the chicken and garlic pods in roasting tray and pour over the marinade.
4. Rub it into all parts of the chicken. Try and get it under the skin if possible.
5. Keep aside for about 30 minutes. I skipped this part and baked it immediately.
6. Squeeze the lemon over the chicken and add it into the tray.
7. Pre-heat over to 200C and bake the chicken for 30 minutes.
8. Take the chicken out once the 30 minutes is up and baste with the juices from the tray.
9. Scatter the onion around and on top of the chicken and bake for another 20 to 30 minutes more. If you want, you can turn the chicken up side down. I didn't.
10. During the last 10 minutes or so, you can change to grill mode and broil it to get a charred effect.
11. Check if the chicken is done by poking the fleshiest part with a knife or skewer and if juiced run clear you are good to go.

more: http://mykitchenantics.blogspot.co.uk/2013/08/sponsored-post-schwartz-caribbean-jerk.html

Caribbean Bean Stew

Coconut Rice Ingredients

• 1 and 1/2 cups of Basmati or Jasmine rice
• 1-14 ounce can of coconut milk
• 1 cup of water
• 1/2 teaspoon of salt

Cumin-Lime Black Beans

• 2-15 ounce cans of organic black beans
• 2 cloves of garlic, finely minced
• 1/2 tablespoon of canola oil
• 1 and 1/2 teaspoons of ground cumin
• 2 tablespoons of fresh lime juice
• salt and pepper to taste

Jerk Seasoned Roasted Sweet Potato

• 2 medium sweet potatoes, peeled and cut into 1 inch cubes
• 1 tablespoon of canola oil
• 1 and 1/2 teaspoons of jerk seasoning (store bought or use the recipe below)
• salt and pepper

Garnish

• fresh chopped cilantro
• fresh mango salsa

Method

1. Preheat oven to 375′F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine the sweet potato cubes, canola oil and jerk seasoning. Toss with hands to distribute spice over all sweet potato cubes. Spread the cubes onto the parchment lined baking sheet. Roast sweet potatoes for 25 to 30 minutes, or until tender.
3. Meanwhile, combine the coconut milk, rice, water and salt in a medium sauce pan. Bring mixture to a gentle boil then reduce heat to a simmer. Cover and cook on low for 15 minutes. Remove from heat and allow rice to sit, covered, for another 15 minutes. Set aside.
4. While the rice is cooking, heat canola oil in a small saucepan over medium heat. Add minced garlic and sauté for a minute or so. Sprinkle cumin powder over the garlic. Add black beans, 1/2 cup of water and 2 tablespoons of lime juice. Season with salt and pepper. Allow beans to simmer while the rice is cooking.
5. To serve, layer a scoop of rice with a scoop of the cumin-lime black beans. Top with a helping of jerk roasted sweet potatoes and garnish with some fresh chopped cilantro and mango salsa.

more: http://thefigtreeblog.com/2013/04/caribbean-bean-stew.html

Summer Corn, Bacon and Potato Chowder

Ingredients

• 1 medium uncooked yukon gold potato(es)   
• 1 spray(s) cooking spray   
• 1/2 cup(s) uncooked celery, chopped   
• 1/4 cup(s) (chopped) uncooked onion(s), chopped (or 1 large shallot)   
• 4 piece(s) corn on the cob, kernels removed with a knife   
• 1 cup(s) sweet red pepper(s), diced   
• 4 oz uncooked Canadian-style bacon, diced   
• 2 cup(s) fat-free skim milk   
• 1/2 tsp table salt   
• 1/4 tsp black pepper   
• 1/8 tsp hot pepper sauce, or to taste   

Instructions

1. Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
2. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
3. Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

weightwatchers.com

Homemade Mushroom Soup

Ingredients:

300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:

1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

http://blog.seasonwithspice.com/

Banana Split with Yogurt and Jam

Ingredients:

• 1 ripe yet firm banana, peeled
• 1/2 cup Greek yogurt
• 2 tablespoons fruit jam or preserves
• 2 tablespoons sliced almonds or other nuts
• Handful fresh berries or cherries

Method:

1. Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny. Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the berries or cherries, and dig in!

http://www.thekitchn.com

Montreal Style Bagels

Ingredients:

• 1 ½ cups warm water
• 5 Tbsp. granulated sugar
• 3 Tbsp. sunflower oil
• 1 package of active dry yeast
• 1 Tbsp. beated egg
• 1 Tbsp. maple syrup
• 4 ¾ cups all purpose flour
• 1 Tsp. Kosher salt
• ¼ cup sesame seeds
• 4 quarts water
• ¼ cup honey

Method:

1. Preheat oven to 425
2. In a large bowl combine warm water, sugar, oil, yeast, egg, and maple syrup. Stir until the yeast dissolves.
3. Add salt and one cup of flour. Using a spatula or wooden spoon, mix until fully incorporated.
4. In batches of ¼ cup, add flour and mix until each addition is fully combined. The dough will become quite firm and smooth.
5. Transfer the dough to a smooth, flat surface and knead for about 10 minutes. If the dough is sticky add more flour, one tablespoon at a time.
6. Let the dough rest, covered, for about 10 minutes.
7. Cut the dough in half. Divide each half again. Continue until you have 12 equal sized portions of dough.
8. Roll each ball of dough into 10 inch long strips. Wrap the strand of dough around your hand and press down on one end with your thumb. Brush a small amount of water into the indentation and press the other end of the strip into it to create a bagel shape.
9. Roll the dough between your palms to smooth the seam.
10. Fill a large pot with 4 quarts of water and add the honey. Bring to a boil.
11. While you wait for the water to boil, prepare your work station. Lay a clean dishtowel down next to your pot. Place the sesame seeds in a shallow bowl and keep nearby. Line two cookie sheets with parchment paper, set aside.
12. When the water begins to boil, drop 3 bagels into the pot for 90 seconds, turning halfway through. When the cooking is complete, the bagels will float to the top. Using a slotted spoon transfer to the clean dishtowel to cool. Once the bagels are cool enough to handle place them into the bowl of sesame seeds and lightly press down. Turn and repeat to cover the other side. Place on the prepared cookie sheet. Continue this process until all the bagels are boiled and coated with seeds.
13. Bake in the oven for 10 minutes. Remove from oven and turn all the bagels. Bake for an additional 10 minutes until they are evenly browned.
14. Cool on a rack and store in an airtight container.

http://www.munchinwithmunchkin.com/2012/02/06/montreal-style-bagels/

Nanaimo Bars

Ingredients
For the base
Base recipe from alex bakes

200g digestive biscuits, blitzed in the food processor to make crumbs
100g butter
75g desicated coconut
50g sugar/li>
5tbsp cocoa powder
1 egg

For the custard

120ml milk
1½tbsp cornflour
1tsp vanilla bean paste
3 egg yolks
For the chocolate topping
100g high quality dark chocolate (I used 72% cocoa solids)
55g butter

Instructions

1. Line a dish approx 26cm x 17cm with foil (saves on tough washing up) and grease lightly.
2. Make the base: Melt the butter and with the sugar and and cocoa powder in a medium saucepan over a low heat. Whisk the egg and add to the saucepan along with the coconut and digestive biscuit crumbs. Stir well. Press base firmly into dish.
3. To make the egg custard: In a medium saucepan, heat the milk with the cornflour, vanilla bean paste and sugar, stirring constantly. The mixture will begin to thicken. Leave to cool for a minute or so, stirring to cool the mixture.
4. In a separate medium bowl, place the egg yolks and whisk a little. Pour half the milk mixture from a height into the egg yolks, stirring constantly to prevent the eggs coagulating.
5. Pour the mixture back into the remaining milk mixture in the saucepan and place back over the heat (low). Stirring constantly, cook for the next 5 minutes. Do not let it go lumpy! Spread over the biscuit base in the dish.
6. To make the chocolate topping: Melt the chocolate and butter in a bowl over boiling water until melted together. Once fully melted, leave for a few minutes to cool. Then spread on the top gently on top of custard, making sure you get to the edges.
7. Once it’s nearly cool, cover it in cling film and stick it in the fridge for 3-4 hours.
8. To serve, slice into small squares.

http://laythetable.com/snacks/nanaimo-bars/

Strawberry Cheesecake Bites

IMG 8228 2   Strawberry Cheesecake Bites
Ingredients:

Homemade or store-bought graham crackers
1 tub non-dairy cream cheese (or regular if you prefer)
1/2 cup- 3/4 cup icing sugar (confectioner’s)
2 vanilla beans or 1 tsp fresh lemon juice
1 pint strawberries, hulled and diced
Sugar, for sprinkling

Directions:

Make your homemade graham crackers in advance or simply purchase graham crackers from the store.
In a mixing bowl, beat the cream cheese until fluffy. Slowly add the icing sugar to taste. Add in a couple scraped vanilla beans and maple extract or a teaspoon of fresh lemon juice if you prefer. Store in fridge. You can also make this in advance!
Hull a pint of strawberries and dice.
Lay your graham crackers onto a large serving plate and spread with cream cheese frosting. Sprinkle on diced strawberries and sugar.

Inspired by Hungry Foodies Pharmacy.

Red and Green Christmas Jalapeno Jelly Recipe

Ingredients (~ 6 jelly jars)
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin

Directions

1. Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
2. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
4. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Notes
Preparation time: 20 min
Cooking time: 10 min
Ready in: 30 min

From http://allrecipes.com/

Ingredients

• 1/2 cup unsalted cashews
• 2 tbsp. vegetable oil
• 4 cups white mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. each salt and pepper
• 1 19oz can lentils, drained and rinsed
• 1 tbsp. curry paste
• 1/2 cup breadcrumbs
• 1/4 cup fresh coriander, chopped

Method

1. In a dry skillet, toast cashews over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.
2. In the same skillet, heat 1 tbsp. of the oil over medium-high heat; saute mushrooms, onion, garlic, salt and pepper until no liquid remains, about 5 minutes. Add to food processor.
3. Add lentils and curry paste to food processor; pulse to combine, scraping excess food from the sides with a rubber spatula. Mix in oats and coriander. Shape mixture into four 1-inch thick patties.
4. In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty, turning once so they don’t fall apart, about 16 minutes. Top each finished burger with your favourite veggies and slap it between a bun.

more: http://thevegetarianginger.wordpress.com/2013/05/30/curried-lentil-cashew-burgers/

Avocado Fries

Ingredients:

• Canola oil for frying
• 1/4 cup flour
• 1 tsp kosher salt
• 2 large eggs, beaten to blend
• 1 1/4 cups panko (Japanese bread crumbs)
• 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Method:

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.
3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
4. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

Fried Egg Sandwiches

Ingredients

Maple Sausage Biscuits

2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
3/4 teaspoon Salt
1 1/2 sticks of Unsalted Butter
1/2 Cup Buttermilk
1 Large Egg
1/4 Cup Maple Syrup
3/4 Cup of Fried Crumbled Pork Sausage
Sandwich
Fried eggs seasoned your way
Fried potatoes, any form you like, sliced or shredded works best
Cheese and condiments of your choice


Instructions

Maple Sausage Biscuits

1. Cook the Sausage and set aside on a paper towel to drain
2. Pre-heat oven to 375F degrees
3. Grab a large bowl and mix together the flour, baking powder and salt
4. Add the (cold) unsalted butter and cut in using either your hands or a pastry blender to break the butter into dime size or smaller pieces
5. Whisk together the buttermilk and egg
6. Add the buttermilk and egg mixture, maple syrup and cooked pork sausage to the flour mixture
7. Mix together until combined
8. Dump dough mixture onto a floured surface and kneed in flour until you can just handle with out it being too sticky.
9. Cut or form into 3 inch biscuits, 1 inch thick
10. Whisk together an egg with a little milk or water and applied to the top with a basting brush
11. Bake for 10 -12 minutes, watching carefully until golden brown

Build a Sandwich

Take your freshly baked biscuit and slice in half horizontially
Layer on your fried potatoes,egg, cheese and top with your favorite condiments
Enjoy!

pocketchangegourmet.com

Hot Spinach and Artichoke

Ingredients

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, shredded

Directions

Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

closetcooking.com

Carne Asada and Grilled Corn Guacamole Tacos

Ingredients:

For the Carne:

1 1/2 - 2 lb flank steak or skirt steak
1 TBSP paprika
1 tsp cumin
1 tsp chile powder
1 tsp salt
1 tsp freshly ground black pepper
oil for grilling

For the Guacamole:

3 cobs of corn, without the husk
3 large avocados, make sure they are ripe
4-5 scallions, chopped thinly
1 small red onion, diced small
1/3 cup cilantro, roughly chopped
1 - 2 tsp schug OR 1-2 jalapeños, seeded and chopped finely
3 limes, juiced
Salt and pepper to taste

For the rest:

15-20 flour tortillas
your favorite salsa (I used salsa verde)

Method:
Prep the carne:

1. Combine the paprika, cumin, chile powder, salt and pepper in a small bowl until it is a uniform mixture. Rub the spice all over the meat until it is covered. Place in a ziplock bag and let sit in the fridge for at least 2 hours. It can also stay in the fridge overnight for more flavor.

For the guacamole:

1. Pre-heat the grill to medium-high heat. Place the cob directly onto the grill and keep the top closed. Turn the corn every couple of minutes. You'll know when the corn is ready when the kernels are bright yellow. It will pick up some charring but you don't want the whole cob black. This will take between 6-10 minutes. 
2. In a large bowl, mix together the scallions, red onions, cilantro, schug/jalapeños and lime juice. Scoop out the avocado into the bowl and mash with the back of a spoon against the sides of the bowl. I leave it fairly chunky. 
3. Cut the kernels off of the cob when the corn is cool enough to handle. Add all the kernels into the bowl and mix together. Season with salt and pepper to taste. Cover and leave in the fridge until you are ready to eat.

For the carne/tacos:

1. Pre-heat the grill to high. When ready to grill, brush the grill with oil (I use half of an onion to brush it on). Place the meat on the grill and close the lid. Sear it for about 4 minutes on each side for medium-rare. (6 minutes for medium). When you take it off the grill, lightly wrap it in tin foil and let it rest for at least 6 minutes.
2. While the grill is still on and hot, throw the tortillas on and give them a little char to bring out the flavors.
3. After resting the meat, slice it thin against the grain! Pour any juices on the sliced meat that may have been left in the tin foil from when it was resting.
4. Serve with the tortillas, guacamole, and your favorite salsa.

more: http://iwillnoteatoysters.blogspot.gr/2011/06/carne-asada-and-grilled-corn-guacamole.html